CN108391769A - 一种脱苦红豆饮料的生产方法 - Google Patents
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Abstract
本发明涉及一种脱苦红豆饮料的生产方法,具体步骤为:红豆→分选除杂→称量→清洗→第一次浸泡→第二次浸泡进行及超声波处理→沥干→放入夹层锅加水(加入0.05%‑0.1%明胶)→加热煮透→磨浆→α‑淀粉酶酶解→浆渣分离→调配→均质→灌装→灭菌→冷却→包装→成品。该发明工艺去苦的方法主要是(1)采用两次浸泡,并且进行超声波处理,从红豆中去除大部分鞣酸、皂角苷等苦味物质;(2)加热煮豆过程中,加入明胶,使鞣酸与明胶反应,减少鞣酸含量;(3)磨浆后的料液加入α‑淀粉酶将淀粉部分水解,糊精及其他低聚糖对苦味有一定掩盖作用;(4)在调配过程中,用一定比例的DL丙氨酸、食盐配合糖的作用,掩盖苦味同时矫正后苦味。该工艺生产的饮料清爽无苦味,同时保留了红豆的营养和风味。
Description
技术领域
本发明涉及红豆饮料的生产领域,具体涉及一种脱苦红豆饮料的生产方法。
背景技术
红豆又名赤小豆、红小豆等,是一种粮药兼用的一年生草本科作物。红豆营养丰富,每 100 g红豆含蛋白质 20.2 g,脂肪 0.6 g,碳水化合物 55.7 g,钙 74 mg,磷 305mg,铁 7.4 mg 及胡萝卜素、VB1,VB2,VE 等。红豆有较高的药用价值,《本草纲目简编》 归纳为主治水气肿胀、痢疾、肠痔下血、牙齿疼痛、乳汁不通、痛疽初作、腮颊热肿、丹毒如火、小便频数、小儿遗尿十类病症,所以经常食用红豆对防病祛病、强身健体也有益处,特别是它含有其他豆类缺乏的三萜皂苷等成分,具有补血、消毒、利尿、治水肿等功效。
红豆做成饮料后,方便食用,但苦味很重,特别是后苦味,消费者难以接受,严重地影响了成品的销路。目前已有红豆去苦技术主要有以下几种:(1)用环状糊精包埋苦味物质的方法,但该方法刚使用时效果明显,但随着饮料放置一段时间的增加,苦味物质释放出来,苦味又增加;(2)脱皮方法,有一定效果,只能去除豆皮的苦味物质,但工业化不易操作、成本高,而且影响饮料色泽,还有些后苦味;(3)浸泡法,用水浸泡红豆,但去苦效果不理想。
发明内容
本发明旨在克服现有技术的不足,提供一种。
为了达到上述目的,本发明提供的技术方案为:
所述脱苦红豆饮料的生产方法包括如下步骤:
1)分选除杂:将虫咬及霉变的红豆去除,同时去掉混杂在红豆中的金属、砂石及大颗粒杂质;
2)第一次浸泡:向经分选除杂处理的红豆中加入重量为红豆重量5-7倍的水,于常温(10-30℃)下浸泡10-12h,沥干;
3)第二次浸泡进行:向沥干的红豆中加入重量为红豆重量6-8倍的温度为55-60℃,优选为60℃的水,以400-600W功率的超声波处理25-45min,然后保温浸泡1.5-2.5h;
4)煮豆:将浸泡好的红豆放入夹层锅,加入重量为红豆重量5-7倍的水,同时加入重量为红豆重量0.05%-0.1%的明胶,将红豆煮透;
5)磨浆、酶解:用胶体磨将煮透的红豆循环处理10-20min,得浆液,把浆液泵入液化罐,用中温α-淀粉酶,优选为7658中温α-淀粉酶在50-80℃液化处理8-15min,然后升温到100℃杀酶;其中,每g浆液中中温α-淀粉酶的用量为5-8个酶活力单位;
6)过滤,配料:将中温α-淀粉酶处理过的浆液过滤,去除颗粒物,将除颗粒后的浆液泵入配料罐,加入DL丙氨酸、食盐、白砂糖和水,得混合物,混合物中,红豆的质量百分比为5.5-6.5%,DL丙氨酸的质量百分比为0.05%-0.08%,食盐的质量百分比为0.04%-0.08%,白砂糖的质量百分比为6%-8%;
7)均质:将混合物在温度>70℃,压力≥30Mpa的条件下进行均质,得料液;
8)灌装、灭菌:灌装时料液温度为70-80℃,然后在杀菌锅中121℃,25min进行杀菌;
9)包装、成品:杀菌后冷却、包装,即得脱苦红豆饮料。
下面对本发明作进一步说明:
本发明的技术路线为:红豆→分选除杂→称量→清洗→第一次浸泡→第二次浸泡进行及超声波处理→沥干→放入夹层锅加水→加热煮透→磨浆→α-淀粉酶酶解→浆渣分离→调配→均质→灌装→灭菌→冷却→包装→成品。
本发明中主要脱苦方案为:(1)采用在不同pH值和温度下分两次浸泡,并且进行超声波处理,从红豆中去除大部分鞣酸、皂角苷等苦味物质;(2)加热煮豆过程中,加入明胶,使鞣酸与明胶反应,减少鞣酸含量,从而进一步减少涩味;(3)磨浆后的料液加入α-淀粉酶将淀粉部分水解,糊精及其他低聚糖对苦味有一定掩盖作用;(4)在调配过程中,用一定比例的DL丙氨酸、食盐配合糖的作用,掩盖苦味同时矫正后苦味。该工艺生产的饮料清爽无苦味,同时保留了红豆的营养和风味。
与现有技术相比,本发明的有益效果为:
1、去除苦味物质的方法绿色、效果好。本发明采用两次浸泡,并且进行超声波处理,从红豆中去除大部分鞣酸、皂角苷等苦味物质;加热煮豆过程中,加入明胶,使鞣酸与明胶反应,减少鞣酸含量;
2、红豆磨浆后用α-淀粉酶将淀粉部分水解,糊精及其他低聚糖对苦味有一定掩盖作用,部分酶解减少淀粉沉淀,有利于预料的稳定性。
3、使用的矫味物质为氨基酸和食盐,安全、性能稳定。本发明在调配过程中,用一定比例的DL丙氨酸、食盐配合糖的作用,掩盖苦味同时矫正后苦味,在饮料储存过程中风味稳定。
4、本发明方法生产的饮料清爽无苦味,同时保留了红豆的营养和风味。
总之,本方法采用在不同温度下分步浸泡,辅以超声波处理,将大部分苦味物质溶于水中;利用明胶与鞣酸形成沉淀的反应,减少涩味;采用α-淀粉酶进行有限酶解,糊精及低聚糖可以掩盖一定苦味;最后采用用一定比例的DL丙氨酸、食盐配合糖的作用,掩盖苦味同时矫正后苦味。该方法在去除苦味的同时,保留了红豆的营养价值。
具体实施方式
实施例1
向无霉变和异物的红豆中加入重量为红豆重量6倍的水,于常温下浸泡12小时,沥干后加入重量为红豆重量6倍的温度为60℃的水,用500W超声波处理30min,然后继续保温浸泡至1.5h,沥干备用;将浸泡好的红豆放入夹层锅,加入5倍红豆重量的水,同时加入相当于红豆重量的0.05%明胶,加火煮沸,换成小火将红豆煮透;煮好的红豆用用胶体进行磨浆,用胶体磨循环15min, 把浆液泵入液化罐, 7658中温α-淀粉酶(每g原料用酶量 6单位),温度65℃,液化约10min,然后升温到100℃杀酶;浆液通过过滤机进行浆渣分离,去除豆渣等颗粒物;将除渣后的浆液泵入配料罐,加入DL丙氨酸、食盐、白砂糖和水,得混合物,混合物中,红豆的质量百分比为6%,DL丙氨酸的质量百分比为0.05%,食盐的质量百分比为0.06%,白砂糖的质量百分比为6%;将混合物在温度>70℃,压力≥30Mpa的条件下进行均质,得料液;将料液泵入大储存罐中,通过自动灌装机进行灌装;灌装好的饮料在杀菌锅中121℃,25min进行杀菌;杀菌后冷却、包装为成品。
产品为乳状饮料,呈褐色,口味甜而无后苦味,具有典型的红豆薏米香气,固形物含量≥10%,微生物及其他理化指标符合食品卫生要求,产品在常温下产品保质期达1年以上。
实施例2
向无霉变和异物的红豆中加入重量为红豆重量8倍的水,于常温下浸泡12小时,沥干后加入重量为红豆重量6倍的温度为60℃的水,用450W超声波处理40min,然后继续保温浸泡至1.5h;将浸泡好的红豆放入夹层锅,加入5倍红豆重量的水,同时加入相当于红豆重量的0.05%明胶,加火煮沸,换成小火将红豆煮透;煮好的红豆用用胶体磨循环20min, 把浆液泵入液化罐,7658中温α-淀粉酶(每g原料用酶量 8单位),温度60 ℃,液化约8min,然后升温到100℃杀酶;浆液通过过滤机进行浆渣分离,去除豆渣等颗粒物;将除渣后的浆液泵入配料罐,加入DL丙氨酸、食盐、白砂糖和水,得混合物,混合物中,红豆的质量百分比为6%,DL丙氨酸的质量百分比为0.06%,食盐的质量百分比为0.05%,白砂糖的质量百分比为6%;将混合物在温度>80℃,压力≥30Mpa的条件下进行均质,得料液;将料液泵入大储存罐中,通过自动灌装机进行灌装;灌装好的饮料在杀菌锅中121℃,25min进行杀菌;杀菌后冷却、包装为成品。
产品为乳状饮料,呈褐色,口味甜而无后苦味,具有典型的红豆薏米香气,固形物含量≥10%,微生物及其他理化指标符合食品卫生要求,产品在常温下产品保质期达1年以上。
Claims (3)
1.一种脱苦红豆饮料的生产方法,其特征在于,所述方法包括如下步骤:
1)分选除杂:将虫咬及霉变的红豆去除,同时去掉混杂在红豆中的金属、砂石及大颗粒杂质;
2)第一次浸泡:向经分选除杂处理的红豆中加入重量为红豆重量5-7倍的水,于常温下浸泡10-12h,沥干;
3)第二次浸泡进行:向沥干的红豆中加入重量为红豆重量6-8倍的温度为55-60℃的水,以400-600W功率的超声波处理25-45min,然后保温浸泡1.5-2.5h;
4)煮豆:将浸泡好的红豆放入夹层锅,加入重量为红豆重量5-7倍的水,同时加入重量为红豆重量0.05%-0.1%的明胶,将红豆煮透;
5)磨浆、酶解:用胶体磨将煮透的红豆循环处理10-20min, 得浆液,把浆液泵入液化罐,用中温α-淀粉酶在50-80℃液化处理8-15min,然后升温到100℃杀酶;其中,每g浆液中中温α-淀粉酶的用量为5-8个酶活力单位;
6)过滤,配料:将中温α-淀粉酶处理过的浆液过滤,去除颗粒物,将除颗粒后的浆液泵入配料罐,加入DL丙氨酸、食盐、白砂糖和水,得混合物,混合物中,红豆的质量百分比为5.5-6.5%,DL丙氨酸的质量百分比为0.05%-0.08%,食盐的质量百分比为0.04%-0.08%,白砂糖的质量百分比为6%-8%;
7)均质:将混合物在温度>70℃,压力≥30Mpa的条件下进行均质,得料液;
8)灌装、灭菌:灌装时料液温度为70-80℃,然后在杀菌锅中121℃,25min进行杀菌;
9)包装、成品:杀菌后冷却、包装,即得脱苦红豆饮料。
2.如权利要求1所述的方法,其特征在于,步骤(3)所述第二次浸泡时的水温为60℃。
3.如权利要求1所述的方法,其特征在于,步骤(5)所述中温α-淀粉酶为7658中温α-淀粉酶。
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